How to make French dip with au jus

Tender roast and flavorful dipping jus

Use thinly sliced roast beef from a slow-roast or store-bought roast beef. For the au jus, simmer beef drippings or store-bought beef broth with aromatics—onion, garlic, thyme, and a splash of soy or Worcestershire for depth. Reduce briefly for concentrated flavor and strain.

Assembly and finishing:

• Warm the rolls and pile sliced beef on a split baguette or roll.
• Optionally top with provolone or Swiss and melt under a broiler for 1–2 minutes.
• Serve with hot au jus in a ramekin for dipping.

Quick au jus recipe:

1. Sauté sliced onion and garlic until soft.
2. Add 2 cups beef broth, 1 tbsp Worcestershire, bring to a simmer.
3. Reduce 5–10 minutes, skim fat, and strain.

Serve with horseradish on the side for a spicy kick. The key is a deeply savory, warm liquid and thinly sliced beef for easy dipping.